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Beetroot tomato dhokla with hung curd icing recipe

Dhokla as we all know is a regional dish of Gujarat which is very soft and a perfect appetiser as well tea time snacks .. so I twisted and innovated the traditional besan dhokla recipe with an instant tomato beet dhokla which is indeed very healthy, yummy and superbly delicious and is loved by people of all ages ..

  • Prep time:
  • 15mins
  • cook time:
  • 40mins
  • serves:
  • 4

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    • (0)

Vegetarian

Level : Moderate

Cuisine : Gujarati

Course : Snacks

Recipe Notes

While making a purée of tomato and beetroot, strain it to get a smooth consistency so that all seeds and hard material gets removed..

Tags

  • #Contest161#RegionalDishes
Ingredients

Ingredients For Beetroot tomato dhokla with hung curd icing recipe

Methods
  • 1. Pressure cook beetroot and tomato by adding little water and allow 2 whistles to blow.
  • 2. Meanwhile mix curd,semolina well and allow to stay for 15 minutes
  • 3. After 15 minutes,, semolina become fully moist and fluffy by absorbing all curd .
  • 4. Now make purée of tomato and beetroot in a mixer grinder.
  • 5. Add this tomato beetroot purée in the batter of semolina already prepared and add salt and ginger garlic paste.
  • 6. Adjust the consistency of batter by adding beetroot water .
  • 7. preheat the oven at 180c for 5 minutes and then pour this batter into greased heart shaped silicone moulds and bake for 20 minutes at same temperature.
  • 8. Now after baking, cool down for 5 minutes and then demould.
  • 9. Apply hung curd on the top of every dhokla ( hung curd prepared by hanging 1/2 bowl curd in muslin cloth for 2 hours)
  • 10. Prepare the tempering by taking little oil in a pan . Add mustard seeds, sesame seeds , curry leaves, green chilli and sauté . Pour this tempering over icing.
  • 11. Yummilicious healthy hearts r ready to be served with tomato ketchup or green chutney.
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